OVEN BAKED PORK CHOPS WITH APPLES, ONIONS AND CARROTS
1 tbsp. butter
1 tsp. canola oil
4 bone in pork chops, about 1 inch thick
2 large crisp apples, I used Gala. Cored and cut into 12 wedges
1 medium red onion, cut into 12 wedges
1 bunch baby carrots, peeled and tops trimmed
1 tsp. chopped fresh thyme
1/3 cup chicken stock
3 tbsp. cider vinegar
1 tbsp. extra virgin olive oil
¼ tsp. kosher salt
¼ tsp. fresh ground pepper

Preheat the oven to 425 degrees. Spray a baking sheet with nonstick spray.
Heat a large nonstick skillet over medium heat. Add the oil and butter until melted. Pat the pork chops dry and season with salt and pepper on both sides. Brown the pork chops for 2-3 minutes per side until golden brown, do not cook all the way through.
Place the pork chops onto the baking sheet scatter the apples, onions and carrots around the pork.
In a small bowl, whisk together the chicken stock, vinegar, olive oil and salt & pepper.
Drizzle the mixture over the pork, apples, onions and carrots. Sprinkle the thyme over everything as well.
Bake for 20-25 minutes until the apples are golden brown and the pork chops are cooked through.
Serve with a big old pile of buttermilk mashed potatoes!
Pictures:  Adam Cloete

HEERLIKE KOFFIE-VARKTJOPS
“My ma het my dié resep gegee en dit bly die lekkerste varktjops wat ek nog geëet het,” sê Charlené Tiearney van Nigel.
Genoeg vir 4-6 mense
6 varktjops (1.5kg)
250 ml (1 koppie) koekmeel, gegeur met sout en peper
30 ml (2 eeetlepels) olie
30 ml (2 eetlepels) botter
2 uie, in ringe gesny
30 ml (2 eetlepels) kitskoffiekorrels
250 ml (1 koppie) kookwater
250 ml (1 koppie) druiweasyn
125 ml (½ koppie) gouestroop
10 ml (2 teelepels) bruinsouspoeier
sout en vars gemaalde peper

Voorverhit die oond tot 150 °C.

Keep die vetkante van die varktjops in. Rol die tjops baie deeglik in die gegeurde meel.
Maak die olie warm, braai die tjops alkant goudbruin en pak in ’n groot oondbak.
Verhit die botter en braai die uie tot sag. Los die koffiepoeier =in die kookwater op en voeg dit saam met die asyn, stroop en souspoeier by die uie. Proe en geur met die sout en peper. Laat prut tot verdik.
Giet die sous oor die tjops, bedek die bak met foelie en bak 45 minute tot ’n uur, of tot die tjops sag is.
Sit voor met gaar, gekneusde aartappels en gekapte, vars pietersielie.
Foto: Benhet Niewenhuis, Meisie Fuchs en Sally Everson

WIT KAASKOEK
Maak hierdie kaaskoek soos volg:

Kors…smelt 125g botter en meng met tennis koekies fyn gedruk.
Vulsel
2 houers maas kaas
2 blikke kondensmelk
125ml suurlemoensap
Meng als en giet in kors
Bak vir 15min op 180º.
Plaas in yskas tot lekker koud.
Bron:  Elsa du Plessis

ERNA’S BUTTERMILK RUSKS
Heat oven to 180 degrees C.
Ingredients:
1kg Self raising wheat flour,
1.5 teaspoons baking powder,
1/2 t salt,
250g butter,
500ml buttermilk,
4 eggs.
Mix wet ingredients together, add dry ingredients slowly and incorporate well.   Spread onto a buttered and floured baking tray +- 20mm in depth (300x500mm +-).   Mark with a knife the rusk sizes.  Bake for +-30-40mins.  Check halfway through for irregular baking, and turn if needed.  Cut the markings through while still hot.  Put out on oven rack and dry for a few hours on +-50degrees C.

RECIPE AND PHOTO:  Erna Judd

HEALTHY RUSKS
1 kg self raising flour
15 ml baking powder
5 ml salt
75-150 g raisons
125 ml sunflower seeds
500 g margarine
500 ml buttermilk
3 eggs
375 g white sugar
160 g bran
Mix dry ingredients rub butter in. Beat eggs and buttermilk and add to flour mixture.
Form balls and bake at 150°C until done.
Then dry it in the oven with door open.
I divide ingredients in half, and mix it with the Kenwood, mix the eggs with buttermilk and then divide into two.
Recipe: Adelaide Bear

SALM EN PHYLLO QUICHE
4 Phylo deegvelle
3 heel grasuie, gekap
3 eiers
175 ml room
Feta kaas, verkrummel (hoeveelheid na smaak)
4 plakkies gerookte salm, in stukkies gesny
4-6 vars aspersies, geblanseer en in stukkies gesny
sout en vars swart pepper, na smaak

Klits die eiers en room saam. Voeg die ander bestanddele by behalwe die phylo deeg. Op jou werkblad neem 1 vel phylo en smeer dit met gesmelte botter. Plaas die volgende laag deeg op en smeer weer met botter, herhaal tot al 4 velle opmekaar is en eindig met botter. Sny die deeg in 12 ewe groot vierkante. Sit die deeg in ‘n kolwyntjie pan en gooi die vulsel in. Bak so 20 min teen 180ºC of tot mooi bruin en die vulsel gestol het. Geniet warm of koud.

Foto en Resep:  Ilona Turner

SJOKOLADE CUPCAKES MET BUBBLEGUM VERSIERING
Apart – Klits 4 eiers, 1 kp suiker en 5 ml vanilla essence saam tot liggeel en romerig.
Apart – sif 375 ml koekmeel, knippie sout en 15 ml bakpoeier saam.
Apart – meng 125 ml olie, 125 ml kookwater en 30ml kakao saam.

Voeg dan om die beurt die olie mengsel en meel mengsel by die eier terwyl stadig klits.
Bak dan 25min teen 180ºC
Uit een beslag het ek 18 cupcakes gekry. Dan het ek die icing gemaak met witbotter en versiersuiker.  Klits die botter baie baie goed, dat dit lyk soos room, voeg nou die versiersuiker bietjies bietjie by en klits aanmekaar. Voeg nou blou kleursel en bubblegum essence by na smaak en versier met coco 1000’s op.

Resep en foto: Cariena Henrico

GROEN TAMATIEKONFYT

Soek tamaties sonder letsels op die skille uit. Prik die skille met n stopnaald en laat oornag in n soutoplossing week.
1 eetl.sout op 2,5 l water.
Spoel tamaties goed af. Maak n stroop van
500 g suiker vir elke 500g tamaties en
1 koppie water vir elke 2 kop. Suiker.
N paar stukke gekneusde gemmer kan by stroop gevoeg word vir smaak.
Voeg tamaties by kokende stroop. Sit die deksel op en laat kook vir n uur. Haal van hitte af en hou eenkant vir 6 ure. Haal deksel af en laat vinnig kook tot stroop dik is. Gooi n eetlepel suurlemoensap in om te keer dat sandsuiker vorm. Bottel en verseel.
Foto:  Paula Oosthuizen en Carina D Van Aardt

FATIMA’S SHEPHERD’S PIE

Ingredients
2 tablespoons of cooking oil
800 grams of mince beef or lamb
1 cup of mixed veg
2 onions peeled and finely chopped
A pinch of mixed herbs
5 garlic cloves peeled and finely chopped
Salt and Pepper
1/4 cup of Worcestershire Sauce
A small tin of tomato paste
1 teaspoon of Paprika
For The Mash
10 Potatoes peeled and cubed
a cup of milk
3 tablespoons of Butter
Salt
Pepper
2 Egg Yolks
Grated cheese ( optional)

Method
Heat your oil in a pot and add your onions and fry till golden brown , next add your mince and carrots and allow to cook and brown a bit , next add the rest of your ingredients for you mince filling and cook for a few minutes making sure to stir when needed . Next , add 2 cups of hot water and cook on medium heat for 30 minutes .
For the mash – Cook your potatoes with the salt until soft – strain off the water and pour potatoes back in the pot that it was cooking in – add the rest of your mash ingredients except the egg yolks and mash the potatoes till smooth . Let the mash cool a bit before stirring in the egg yolks . At this stage you may grate in some cheese .
In a deep baking pan , round or square , fill with mince mix , pipe or spoon on your mash potatoes and bake for 35 minutes on 200 degC or until golden baked .
Source: Cape Malay cooking with Fatima Sydow.

SAVOURY TUNA ROULADE
60 g butter
1/3 cup cake flour
400 ml milk
4 eggs, separated
¼ cup finely chopped chives
250 g spreadable cream cheese
425 g can Greenseas® Tuna Chunks in Springwater, drained
1 lebanese cucumber, finely diced
2 spring onions, finely diced
2 tsps capers, chopped
Freshly ground black pepper, to taste

Melt butter in a large saucepan. Stir in flour and cook whilst stirring for 1- 2 minutes. Add milk all at once whisking continuously until smooth. Bring to the boil, reduce heat and simmer until thickened. Stir in egg yolks and chives then set aside.
Beat eggwhites until stiff peaks form. Gently fold into white sauce mixture and pour into a 34 x 24cm baking paper lined pan. Bake in a preheated oven of 190ºC for 15 minutes or until golden. Remove from oven and transfer from tin onto a clean tea towel and remove paper. Cool.
Spread cream cheese over cooled roulade, leaving a 1cm border from the edge. Top with Greenseas® Tuna , cucumber, spring onions, capers and pepper. Roll up from the long edge as for a Swiss roll. Wrap in plastic wrap and refrigerate for 2 hours before slicing.

Photo:  Adam Cloete en Willem Bierman
Nota van Adam ivm ‘n gasoond:
Ek het nie eintlik gekyk nie, maar ek het dit baie hoog gestel. Seker so tussen 250 en 270ºC vir ongeveer 20 minute en toe nog in die oond gehou vir ‘n ruk na ek die vlam afgesit het. Ek skat maar met alles, want ek vind jy moet met enige iets die temperatuur hoër stel as wat die resep vra en dit langer inhou. Ek het dit op die laer rak gebak.